Easy Yummy Ramen in Under 30 Minutes

2 servings
30 min

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This is an easy to make ramen using soft boiled eggs, ginger, garlic, vegetables and only takes 30 minutes to make!


This will make you think of your college days and say “WHY oh WHY didn’t I know about this recipe?!” It is definitely a winner in my book.I have once made that Shoyu Ramen with Pork Belly which was absolutely delicious but it took so darn long to make. I was up all day making it! This is a much easier, less intricate recipe and that’s so good.


This takes me back to all the ramen places I used to go to in New York City. It was always so hard to master the delicious broth they served it with. I say this recipe is not only easy, but SUPER DELICIOUS.


Heat olive oil in a large stockpot on medium heat. Add the garlic and ginger, until the garlic is fragrant, about 1 minute. Stir in the carrots and mushroom and sauté for 4-6 minutes, until the mushroom releases liquid and the carrots begin to soften.


Stir in the chicken broth and light soy sauce and bring to a boil. When the broth boils, reduce heat to a simmer for 3 minutes, until the mushrooms soften. Add the spinach and ramen and cook until the ramen is cooked through and the spinach is soft. Serve with the soft boiled eggs and garnish with scallions.


Other great dishes like this Easy Yummy Ramen in Under 30 minutes:
  • Thai Lettuce Wraps in under 15 minutes
  • Drunken Noodles
  • Mexican Thai Chicken Noodle Soup

Easy Yummy Ramen in Under 30 Minutes

Recipe details

  • 2  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients


  • 2 soft-boiled eggs (see notes*)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 4 cups broth (chicken or vegetable)
  • 6–8 oz ramen
  • 4 ounces sliced botton or shitake mushrooms
  • 1 tablespoon light soy sauce
  • 2 cups baby spinach
  • 2 tablespoons carrots, julienne
  • 2 tablespoons chopped scallions

Instructions


Heat olive oil in a large stockpot on medium heat. Add the garlic and ginger, until the garlic is fragrant, about 1 minute. Stir in the carrots and mushroom and sauté for 4-6 minutes, until the mushroom releases liquid and the carrots begin to soften.
Stir in the chicken broth and soy sauce and bring to a boil. When the broth boils, reduce heat to a simmer for 3 minutes, until the mushrooms soften.
Add the spinach and ramen and cook until the ramen is cooked through and the spinach is soft.
Serve with the soft boiled eggs and garnish with scallions.

Tips

  • Bring water in a small pot to a boil, put the eggs in, cover, and cook for 6 minutes. Immediately drain and put the eggs in a bowl with ice and water. Rinse in cold water and peel immediately.

Maxine
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